Torta de Guayaba (Guava Cake) with Cream Cheese Frosting

In a small saucepan over medium heat, combine diced guava paste, lime juice, and water. Cook, stirring frequently, until the guava melts into a thick, jam-like consistency, about 5 to 7 minutes. Remove from heat and let cool completely. If you prefer a smoother filling, press it through a sieve or blend briefly.

Preheat oven to 176°C (350°F). Grease and flour two 9-inch (23 cm) round cake pans, or line the bottoms with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides as needed.

Add eggs one at a time, beating well after each addition. Beat in vanilla extract. The mixture should be smooth and pale.

With the mixer on low, gradually add the dry ingredients to the butter mixture. Mix just until no dry streaks remain—do not overmix. The batter will be thick and glossy.

Divide half the batter evenly between the two prepared pans and smooth the tops. Spoon about half of the cooled guava filling over the batter in each pan, then gently swirl it with a knife. Top with the remaining batter, dividing evenly, and smooth gently. Reserve any extra guava filling for the glaze.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back lightly when touched. Rotate pans halfway through for even baking.

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add powdered sugar and beat until light and fluffy. Add vanilla, optional rum, and orange zest; beat until incorporated. If frosting seems too soft, refrigerate for 10 to 15 minutes before using.

Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Place the second cake layer on top and press gently. Frost the top and sides with the remaining frosting, swirling as desired.

Warm the reserved guava filling slightly with a teaspoon of water if needed, then drizzle over the top of the frosted cake. Garnish with additional lime zest if desired. Refrigerate for at least 30 minutes before serving to allow the flavors to settle.